CarneAtlas

Eye of roundvsTopside

beef · Approximate equivalent

Both are lean cuts from the round suited to slow roasting and thin slicing, but eye of round is more cylindrical, even leaner, and slightly tougher than top round.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Eye of roundOpen TopsideSee substitutes
Raw Eye of round — Beef Round cut
Eye of round
Beef · Round

Eye of round is a very lean, cylindrical muscle from the center of the round. It has little fat or marbling and can be quite tough, but has good beefy flavor. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Topside — Beef Round cut
Topside
Beef · Round

Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Eye of round and Topside together in your notebook.

Names by country

CountryEye of roundTopside
🇺🇸United StatesEye of roundTop round
🇬🇧United Kingdom—Topside
🇫🇷FranceRond de gîteTende de tranche
🇪🇸SpainRedondoTapa de cadera
🇲🇽MexicoCuetePulpa negra
🇵🇹Portugal—Pojadouro
🇧🇷BrazilLagartoCoxão mole
🇮🇹ItalyGirelloFesa
🇩🇪GermanySchwanzrolleOberschale

Would you know it at the counter?

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